Blue Cornmeal Sticks With Black Olive Butter Recipes

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BLUE CORNMEAL PANCAKES



Blue Cornmeal Pancakes image

This is a recipe from a cafe in Santa Fe, New Mexico. They are good with maple syrup or, if you're ambitious, with homemade peach or raspberry spread. This recipe serves four people, fewer if they're very hungry.

Provided by UBERGRRL

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 35m

Yield 4

Number Of Ingredients 10

¾ cup blue cornmeal
1 teaspoon salt
1 tablespoon white sugar
1 cup boiling water
1 beaten egg
½ cup milk
2 tablespoons butter, melted
¾ cup unbleached all-purpose flour
2 teaspoons baking powder
½ cup pine nuts, toasted

Steps:

  • In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
  • In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
  • Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
  • Serve immediately with maple syrup of fruit preserves.

Nutrition Facts : Calories 376.1 calories, Carbohydrate 44.2 g, Cholesterol 64.2 mg, Fat 17.6 g, Fiber 5.2 g, Protein 11.4 g, SaturatedFat 5.8 g, Sodium 833.2 mg, Sugar 5.2 g

PERFECT CORNBREAD STICKS



Perfect Cornbread Sticks image

This is a melt in your mouth recipe. I have 3 molds for corn sticks, two are cast iron and one is glass. I use the cast iron. I usually do this recipe in the Winter, when the wood cook stove is fired up, and heat the mold on top of the stove before pouring the batter into the forms. This is the perfect accompaniment to my black bean soup.

Provided by Sweetiebarbara

Categories     Quick Breads

Time 30m

Yield 18-20 corn sticks, 6 serving(s)

Number Of Ingredients 8

1 cup sifted unbleached all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup stone-ground yellow cornmeal
2 eggs
1 cup milk
1/4 cup butter (soft)

Steps:

  • Preheat oven to 425F and place corn stick pans in oven.
  • Sift flour, sugar, baking powder, and salt into bowl.
  • Stir in corn meal.
  • Add eggs, milk, and butter.
  • Beat with electric hand mixer until just smooth, about one minute, do not over beat.
  • Grease pans with solid shortening.
  • Fill pans about 2/3 full.
  • Bake in hot oven (425 degrees) 12 to 15 minutes.

Nutrition Facts : Calories 301.6, Fat 11.8, SaturatedFat 6.4, Cholesterol 96.5, Sodium 638, Carbohydrate 42.6, Fiber 2, Sugar 8.7, Protein 7.3

CLASSIC CORNBREAD STICKS



Classic Cornbread Sticks image

Yield Makes about 14

Number Of Ingredients 10

1 tablespoon unsalted butter, melted
1 cup plain yellow cornmeal
½ cup self-rising flour
2 tablespoons sugar
1¼ teaspoons kosher salt, divided
¼ teaspoon ground black pepper
1 cup whole buttermilk
⅓ cup vegetable oil
1 large egg, lightly beaten
Softened butter, to serve

Steps:

  • Preheat oven to 425°. Brush wells of 2 (7-stick) cast-iron cornstick pans with melted butter. Place pans in oven to preheat for 5 minutes.
  • In a large bowl, whisk together cornmeal, flour, sugar, ¾ teaspoon salt, and pepper. In a small bowl, whisk together buttermilk, oil, and egg. Make a well in center of dry ingredients; stir in buttermilk mixture just until combined.
  • Carefully remove hot pans from oven. Sprinkle wells with remaining ½ teaspoon salt. Divide batter among prepared wells.
  • Bake until golden brown and crisp, about 15 minutes. Remove from pan immediately. Serve with butter, if desired.

BLUE CORNMEAL BREAD



Blue Cornmeal Bread image

Categories     Bread     Bake     Cornmeal     Fall     Bon Appétit

Yield Makes about 28 pieces

Number Of Ingredients 12

2 1/4 cups all purpose flour
1 3/4 cups blue cornmeal* or yellow cornmeal
1 cup sugar
1/3 cup pine nuts, toasted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups whole milk
3/4 cup vegetable oil
3 large eggs
1/2 cup buttermilk
1 1/2 cups frozen corn kernels, thawed, drained

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Whisk flour, cornmeal, sugar, pine nuts, baking powder, baking soda and salt in large bowl to blend. Whisk milk, vegetable oil, eggs and buttermilk in medium bowl to blend. Add milk mixture to dry ingredients and whisk until just blended. Fold in corn kernels. Pour batter into prepared dish. Bake until tester inserted into center comes out clean, about 40 minutes. Cut bread into 2-inch squares and serve warm.
  • *Blue cornmeal is available at natural foods stores and specialty foods stores.

SOUTHWEST BLUE CORN STICKS



Southwest Blue Corn Sticks image

Blue cornmeal is interchangeable with white or yellow cornmeal but I love using the blue, it seems to have a different flavor to me. I've only made this recipe in a corn stick pan, I haven't tried them in a muffin pan.

Provided by Hey Jude

Categories     Quick Breads

Time 45m

Yield 14 cornsticks

Number Of Ingredients 11

1 cup blue cornmeal, plus
2 tablespoons blue cornmeal
2 tablespoons salad oil
1 medium onion, finely chopped
1 small fresh jalapeno chile, seeded and finely chopped
1 cup flour
1 tablespoon sugar
1 tablespoon baking powder
1 1/4 cups low-fat milk
1 egg
1/2 cup monterey jack cheese, shredded

Steps:

  • Use 2 T of the cornmeal to coat greased cornstick pans, or 1 1/2-inch muffin pans; set pans aside.
  • Heat oil in a medium-size nonstick frying pan over medium heat.
  • Add onion and chile; cook, stirring often, until onion is lightly browned (6-8 minutes); set aside.
  • In a large bowl, stir together flour, sugar, baking powder and remaining 1 cup cornmeal until well blended; set aside.
  • In a medium-size bowl, combine milk and egg; beat with a whisk until well blended.
  • Add milk mixture, cheese and onion mixture to cornmeal mixture.
  • Stir just until dry ingredients are evenly moistened.
  • Spoon batter into pans, filling almost to rims; bake in a 375° oven until cornsticks are lightly browned and feel firm when lightly pressed, about 25 minutes.
  • Let cool in pans on a rack for about 10 minutes, then loosen carefully and remove from pans.
  • Serve warm.

Nutrition Facts : Calories 120.9, Fat 4.3, SaturatedFat 1.4, Cholesterol 18, Sodium 115.3, Carbohydrate 16.6, Fiber 1.2, Sugar 2.6, Protein 4.1

SOUTHERN CORNBREAD STICKS



Southern Cornbread Sticks image

Southern Cornbread Sticks are crispy on the outside, and moist and tender on the inside. They are a snap to make and are perfect with soups and stews.

Provided by Chula King

Categories     Bread

Time 46m

Number Of Ingredients 9

1/4 cup (1/2 stick, 2 ounces) unsalted butter, melted and cooled
1 1/4 cups buttermilk
1 large egg, room temperature
1 cup (5.5 ounces) yellow cornmeal
1/2 cup (2.5 ounces) all-purpose flour
1 teaspoon Kosher salt
1/4 teaspoon baking soda
1/8 teaspoon cayenne pepper (See Tip 1)
1 Tablespoon vegetable oil

Steps:

  • Preheat oven to 450° F.
  • Combine melted butter, buttermilk and egg. Set aside. (See Tip 2)
  • Whisk together cornmeal, flour, salt, baking soda and cayenne pepper in a medium bowl. Add butter/buttermilk/egg mixture. Stir just until combined. Do not overmix.
  • Heat cast iron cornstick pan in 450° F oven for 5 minutes or until hot. Remove from oven; brush lightly with vegetable oil. Spoon batter evenly into hot pan. (See Tips 3 and 4)
  • Bake at 450° F for 18 minutes or until golden brown. Remove from oven; cool 5 minutes on wire rack. Remove cornbread sticks from pan.
  • Repeat with remaining batter. Yield: 12 cornbread sticks. (See Tip 5)

Nutrition Facts : Calories 136 kcal, Carbohydrate 15 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 30 mg, Sodium 251 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BLUE CORNBREAD



Blue Cornbread image

Blue cornmeal is sweeter and has a better nutritional profile than its yellow and white cousins. Try out blue cornmeal in this moist and tender blue cornbread! Adapted from Daily Garnish.

Provided by Cassie Johnston

Categories     Breads

Time 30m

Number Of Ingredients 9

1 cup finely ground blue cornmeal
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plain Greek yogurt
2 eggs
1/4 cup melted butter
1/4 cup milk
2 cups frozen corn kernels

Steps:

  • Preheat oven to 375°. In a medium mixing bowl, whisk together the cornmeal, flour, baking soda and salt, set aside.
  • In a small bowl, whisk together the yogurt, eggs, butter, and milk. Pour into the cornmeal mixture and stir until just combined-do not overmix. Fold in the corn kernels.
  • Pour the batter into a well-seasoned cast iron skillet or a square baking dish. Bake in preheated oven for 15-20 minutes or until the top is golden brown, and a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 223 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 serving, Sodium 294 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

BLUE CORN CORNBREAD



Blue Corn Cornbread image

This delicious Blue Corn Cornbread is made with blue cornmeal for a cool look, and has a tender and soft texture.

Provided by Joanne Ozug

Categories     Side Dish

Time 35m

Number Of Ingredients 9

3/4 cup butter (at room temperature)
1 cup sugar
3 extra large eggs
1.5 cups milk
10 oz all purpose flour, by weight ((2 cups, measured))
5 oz blue cornmeal, by weight ((1 cup, measured))
4.5 tsp baking powder
1 tsp sea salt
1 cup corn kernels (optional)

Steps:

  • Preheat oven to 400 degrees F.
  • In a stand mixer fitted with the paddle attachment (or with a hand mixer/by hand), cream the butter and sugar.
  • Next, whisk the eggs and milk in a bowl until blended. In another bowl, sift together the flour, blue cornmeal, baking powder, and salt.
  • Add 1/3 of the flour mixture to the creamed butter and sugar with the mixer on low speed, then 1/2 the egg/milk mixture, then 1/3 of the flour mixture, the last half of the egg/milk mixture, then the rest of the flour mixture, waiting until each installment is absorbed before adding the next. If adding the corn kernels, stir them in with a spatula just before the last installment of flour is incorporated.
  • Pour the cornbread batter into a butter greased 13 x 9 x 2inch baking dish. Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean. Cut your cornbread into squares, and drizzle honey or spread butter onto your cornbread when ready to serve.

Nutrition Facts : Calories 247 kcal, Carbohydrate 34 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 64 mg, Sodium 194 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

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